Prosciutto And Fig Handrolls

---------- Recipe via Meal-Master (tm) v8.04

Title: Prosciutto And Fig Handrolls
Categories: Appetizers, Fruits, Ham, Mushrooms, On the gril
Yield: 1 servings


1 1/2 ts balsamic vinegar
1 1/2 ts olive oil
: salt and freshly ground
: black pepper
6 lg slices(9x13) prosciutto
6 arugula leaves, rinshed --
: patted dry
2 oz (1/2 pkg.) daikon sprouts or
: bean sprouts -- rinsed/patt
3 fresh figs(Black Mission),in
: thin strips -- (18 total)
1 md grilled portabello mushroom
: in 6 strips

In a small bowl, whisk together the balsamic vinegar
and olive oil. Season with salt and pepper. Lay 1
slice of prosciutto flat on your work surface with a
long edge facing you. Place an arugula leaf and some
daikon sprouts on the lefthand side of the prosciutto.
They should stick out over the top edge of the
prosciutto by about 1 inch. Lay 3 fig strips and a
mushroom slice on the sprouts. Sprinkle with some of
the balsamic vinaigrette and roll up the prosciutto
into a cone. Repeat with the remaining ingredients.
Arrange the handrolls on a serving platter and serve
at once. Serves 6. Note: To grill or broil portobello
mushrooms, cut off and discard the stem, brush the cap
all over with olive oil, and place on a grill over
prepared coals or under a preheated broiler. Grill or
broil the cap for 5 minutes on each side.

Recipe By : MSBello

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